Prepare a whole chicken at camp and cook it evenly over a campfire. In this video, big-wall climber and James Beard Award-winning Chef Maria Hines shows us how to spatchcock a chicken, create divine flavors and cook it over a live fire.
Jump ahead:
- Spatchcocking a chicken at camp
- Marinating a chicken at camp
- Cooking a chicken at camp
- Cooking asparagus at camp
- Carving a chicken at camp
Spatchcock Chicken
Yield: Enough for 2-3 hungry hikers.
Chicken Ingredients
- 1 whole chicken
- 2 tablespoons extra-virgin olive oil
- 1 lemon
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 12 sprigs Italian flat-leaf parsley, chopped
Asparagus Ingredients
- 1 bunch asparagus
- 1 tablespoon extra-virgin olive oil
- 1 lemon
- Pinches of salt and pepper
Directions
Step 1
Spatchcock the chicken with poultry shears. Flatten the bird by flipping it skin-side up and pressing down on the breast bone. Marinate in olive oil, juice from half a lemon and salt and pepper. Season with salt, pepper, chili powder and cumin.
Step 2
While the chicken marinates, cut (or snap) the woody stems off the asparagus stalks. Toss asparagus with olive oil, lemon juice, salt and pepper.
Step 3
Lay the chicken on the fire grate, breast- or skin-side down for 10 minutes, rotating occasionally. Flip chicken over and cover with a lid or overturned sauté pan. Let cook until it reaches temperature (165°F) or about 30 minutes. Remove from grill and let rest for 10 minutes.
Step 4
Grill asparagus perpendicular on the grill grate until cooked through, about 5-8 minutes. Remove from grill and drizzle with half a lemon.
Step 5
Carve the chicken. Garnish with salt, parsley and fresh lemon juice. Serve chicken and asparagus together.
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